Antipasto Salad
Print Recipe
Appetizer Salami and Egg Salad
½ lb salami
2 hard-cooked eggs
Assorted greens—romaine or iceberg lettuce, etc.
1 stalk celery
¼ lb mushrooms, sliced grape
12 tomatoes or cherry tomatoes
½ green pepper, diced
½ cup bottled Italian dressing
Slice salami in ¼ inches, then dice. Slice and dice eggs and celery. In large bowl, toss greens (torn in bite-size pieces), salami, eggs, celery, mushrooms, green pepper, cucumber and tomatoes. Just before serving mix in dressing.
Notes: Appetizer Salami and Egg Salad
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
